Panzanella Salad
- Daniel
- Jul 25, 2023
- 3 min read
Updated: May 20
With an abundance of tomatoes and a habit of keeping stale bread in the fridge, I often find myself preparing this classic Italian dish - Panzanella. A delightful Tuscan and Umbrian chopped salad featuring soaked stale bread, onions, and tomatoes, perfect for savoring during the summer.
For this recipe, I'm using locally grown tomatoes and cherry tomatoes, but you can get creative and add cucumbers for a traditional twist. Cucumbers have been a staple ingredient in Panzanella for generations.
The roots of Panzanella can be traced back to the 16th century, when the artist and poet Bronzino praised onions with oil and vinegar served with toast, and later described a salad combining onions, purslane, and cucumbers - believed to be the early form of Panzanella. The name itself is a fusion of "pane," Italian for bread, and "zanella," representing the deep plate in which it is served.
Residing in a hot and humid country, I often struggle with wilted herbs like parsley, basil, or scallions. To combat this, I came up with a brilliant solution - a simple pesto using these herbs. I hope you'll give both the Panzanella and herb pesto a try, embracing the vibrant flavors of summer. Enjoy the delectable journey of tastes and textures!
Ingredients:
(Serve 8)
Simple Pesto:
Parsley, Large Handful
Basil, Large Handful
Scallions, 3 Bunches'
Garlic, 1 Clove
High Quality Olive Oil, For Drizzling
Sea Salt, Pinch
Black Pepper, Pinch
Salad:
Tomatoes Wedged, 1 kg I'm using a combination of tomatoes and cherry tomatoes. Or you can use a combination of tomatoes and cucumbers.
Sea Salt, Pinch
Stale Bread Coarsely Diced, 225g
High Quality Olive Oil, For Drizzling
Black Pepper, Pinch
Italian Seaonings, Pinch
Red Onion Finely Diced, 1
Garlic Finely Minced, 3 Cloves
Red Wine Vinegar, 1 TBSP
Equipment:
Oven
Large Salad Bowl
Food Processor
Directions:
Prepare the Simple Pesto
Add herbs and garlic to a food processor.
Drizzle in just enough olive oil to get it going.
Pulse until finely chopped.
Transfer to a container and season with salt and pepper.
Stir to combine, then finish with a few drizzles of olive oil on top.
Store in the fridge for up to 2 weeks or freeze for up to 3 months.
Prepare the Tomatoes and Bread
Preheat oven to 190°C (375°F).
Generously season the tomatoes with sea salt and place them in a strainer or colander over a bowl.
Let them sit to release moisture.
Soak stale bread briefly in water, then transfer to a parchment-lined baking tray.
Bake for 12 to 15 minutes or until soft and crispy.
Remove from the oven and season with salt, pepper, and Italian seasoning.
Drizzle with olive oil and toss to combine. Set aside.
Prepare the Onion Dressing
In a small bowl, mix warm water with salt.
Add sliced onion and stir well. Let sit briefly.
Drain the onions and transfer them to the reserved tomato liquid.
Add garlic, olive oil, and red wine vinegar.
Season with salt and pepper and mix well.
Assemble the Salad
In a large salad bowl, combine tomatoes, baked bread, and the onion dressing.
Add a few tablespoons of the simple pesto.
Toss gently to combine.
Taste and adjust with more salt, olive oil, or vinegar if needed.
Serve
Serve immediately for the best texture and flavor.
Mama Mia...
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